• Journal of Drive and Control
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• v.1 no.2
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• pp.12-17
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• 2004

• The Research Journal of the Costume Culture
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• v.6 no.4
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• pp.203-212
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• 1998

During the Baroque Ages, the underclothes of both sexs developed a new significance. They ceased altogether to be merely utilitarian in function, and were exploited, to a striking degree, to indicate class distinction and sex attraction. Up to this period, as e have seen, the underclothes of men and women had very much the same significance, but from now on there is a division. The male garments are designed mainly to express social rank, the female mainly to attract. The man's shirt is an integral part of the visible costume of the find gentleman. After 1660, The fashion portrayed by the men, exhibiting the shirt extruding between the bottom of the waistcoat and the top of the breeches is still more remarkable and significant. The period is important in that it was the last time that the male attempted to give his under clothing an erotic suggestion. It was their experience that silk and linen garments next to the skin were less liable than wool to harbour lice. Until the era of physical cleanliness opened a century later, woollen undergarments were rarely worn. the nineteenth century accepted cleanliness as a sign of class distinction.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.398-414
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• 2008

The purpose of this study is to analyze the effect of restaurant atmosphere on its image and customers' emotional responses and behavior. The results of this study indicated that perceived restaurant atmospheres had a significant effect on customers' emotional responses, and these emotional responses greatly influenced the image of a restaurant. Especially, the ambient and cleanliness factors of restaurant atmosphere influenced a restaurant image, and the positive image from those factors had a significant effect on customer behavior. The design and human factors of restaurant atmosphere influenced customer behavior, and the positive image from those factors had a significant effect on customer behavior. Finally, it was verified that the restaurant atmospheric factors affected its image and customers' emotional responses and behavior. Moreover, the better the restaurant atmospheric factors(design, ambient, cleanliness, humanity) are, the better customers' emotional responses and image are, thereby increasing customers' revisiting and word-of-mouth intention.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2000.04a
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• pp.163-166
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• 2000

The production technology of high strength and toughness wear resistance steel involves attempt to application of severe wear parts for the construction machinery. A well balanced alloy content ensures that optimum tensile properties are achieved for the high strength. After high temperature deformation like as rolling or forging it has bainite microstructure and lower yield rato(under 80%) The effectiveness of the research approach is illustrated with experimental results on good steel cleanliness(O2 :12.2 ppm, 0,004% S, 0.008%, P nonmetalic inclusion dT: 0.10) and excellent mechanical properties (TS$\geq$140kgf/mm2 El $\geq$10% IV$\geq$20j/cm2) Therefore this should be wear resistance steel which develops high strength and high toughness without heat treatment

• Journal of Korean Academy of Nursing
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• v.27 no.2
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• pp.264-274
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• 1997

The purpose of this study was to explore the health concept of college women and their pattern of health behavior, The research was a descriptive method using a self-report questionaire which include open-ended questions. The subjects were 195 college women ages from 19 to 25 years. The results of this study were as follows : 1. Perceived health concepts by college women were physical well-being, powerfulness, ability of role performance, ability of social adaptation. emotional stability, satisfactory life, harmony. 2. Health behaviors cleanliness by college women were : taking food selectively, maintaining cleanliness, making an effort to be healthy, avoiding stimulents. living positively, relaxing physically, endeavoring to maintain physical function.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2001.06a
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• pp.156-161
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• 2001

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.12-19
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• 2014

The purpose of this research was to study the affects of atmosphere and convenience attributes on restaurant selection of customers aged between 50 to 60, referred to as new seniors. A survey was conducted with questions including convenience and atmosphere attributes (5 factors, 24 questions), respondents' dining-out behavior (6 questions), and general characteristics. For the analysis, SPSS 20.0 was used for the frequency analysis, factor analysis and ANOVA. The findings of this research are as follows : First, new seniors considered cleanliness (4.23) as the most important factor when choosing a restaurant. Convenient facility (3.89), ease of use (3.68), atmosphere (3.33) and children amenities (3.18) followed. Second, the importance of factors were compared according to the general characteristics. Based on gender, cleanliness and convenient facility showed a significant difference (p<0.05). Depending on whether they help raise their grandchildren and household type, the difference of ease of use and children amenities showed significance (p<0.05). Third, the importance of factors were compared based on their dining-out behavior. According to the average visits made to restaurants and the average payment per person, the difference of cleanliness and ease of use factors showed a significant difference (p<0.05). In addition, there were significant differences (p<0.05) on convenient facility and atmosphere factor depending on the average payment per person. The results of this research hopes to provide useful information to marketers targeting new seniors.

• Korean Journal of Organic Agriculture
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• v.25 no.4
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• pp.663-677
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• 2017

As Korean food service franchise companies sought to advance into around 2,000 new foreign markets, the importance of global management was emphasized. They intensively expanded into Chinese and American markets in 2015 and these two markets account for approximately 40% of total food service franchise companies in foreign countries. Although Japan has huge franchise market, Korean food service franchise companies in Japan only account for 5% of total franchise companies in Asian countries. The purpose of this study is to analyze the relationship between food service franchise selection factors, brand loyalty, and revisit intention of Japanese consumers using Korean food service franchise companies in Japanese food service market, and based on the analysis results, draw the implications for the expansion of Korean food service franchise companies into the Japanese market. Food service franchise selection factors is defined as service and cleanliness, taste, safety and reliability, cost and convenience, and professionalism. The study results can be summarized as follows. First, analysis was performed to identify the effects of food service franchise selection factors on the brand loyalty, it showed that five food service franchise selection factors including professionalism, service and cleanliness, cost and convenience had positive (+) effects on the brand loyalty. One of the most important factors influencing the brand loyalty is professionalism. In order to raise food service franchise's professionalism, it is necessary for the food service franchise companies to establish stronger strategies containing professional operation systems and services compared to general restaurants. Second, analysis was performed to identify the effects of food service franchise selection factors on revisit intention, five food service franchise selection factors, service and cleanliness, safety and reliability, and cost and convenience had positive (+) effects on revisit intention. One of the most important factors influencing revisit intention is safety and reliability. Thus, in order to raise safety and reliability it is important to form trust with consumers by properly utilizing systems of food hygiene and food safety accreditation.

• Restorative Dentistry and Endodontics
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• v.22 no.2
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• pp.536-545
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• 1997

The purposes of this study were to evaluate the degree of cavity cleanliness and to observe cavity wall morphology when root-end retrograde cavity preparation was done with ultrasonics. Root resections were done on 20 extracted human maxillary central incisors after canal filling with gutta-percha, and retrocavities were prepared using a slow-speed round bur as a control, and stainless steel ultrasonic tips of power settings of 2 and 6 ($Miniendo^{TM}$, EIE, SA, USA) as experimentals. The degree of the remaining cavity debris and smear layer, and wall morphology were evaluated under the scanning electron microscope. The results were as follows : Cavity prepared with ultrasonics of either power setting showed significantly less smear layer than did slow-speed preparations (p<0.01). However, there was no significant difference in canal debris (p<0.05). Cavity prepared with ultrasonics showed hatcheted appearance of wall, while slow-speed preparation showed relatively plain one.

• Journal of the Korean Home Economics Association
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• v.46 no.5
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• pp.63-71
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• 2008

The purposes of this study were (1) to analyze the absolute and relative importance of tourists' choice attributes of restaurants and (2) to compare tourists' choice patterns with the prediction of restaurant operators in the tourism provinces of Gangwon-do, Empirical data for this study were collected from the 77 tourists and 66 restaurants operators. The attributes and attribute levels for the hypothetical profiles were decided from a focus group interview and 15 profiles were selected from fractional factorial designs. The SPSS/WIN 12,0 conjoint procedure was used to calculate the utility scores and simulate the profiles, According to the analysis on the relative importance of tourists' choice attributes of restaurants, food taste was the most important attribute(36.9%), followed by facility cleanliness(28.5%), dishes cleanliness(24.5%), price(19.3%) and service(18.3%). The tourists' ratings of the importance of the individual attributes differed from the ranking of the relative importance of the same attributes as derived from the conjoint analysis. The operators rated dishes cleanliness(27.6%) as also important, followed by food taste(27.7%), in choosing a restaurant Tourists' preference and operators' prediction of hypothetical profiles showed significant difference in L(p < .05), O(p < .01), M(p < .05), and H(p < .01) restaurants. Operators who want to differentiate themselves from their competitors should make decisions based on an increased understanding of tourists' restaurant choice decision process and measure the latent needs of tourists in the tourism provinces.